Crispy Japanese Shrimp and Veg
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
35 min.
Preparation
ready in 50 min.
Ready in
Ingredients
for
4
- Ingredients
- ⅔ cup all-purpose flour
- ⅔ cup Corn starch
- 2 egg whites
- ½ tsp salt
- 4 cups natural vegetable oil (for frying)
- 2 red peppers (sliced)
- 2 baby Zucchini (julienned)
- 4 scallions (cut into 6 cm long pieces)
- 2 ½ cups King prawn (entrails removed, peeled up to the tail, slit in the middle)
- 1 handful Thai basil
- 1 handful Carrots greens
Preparation steps
1.
Sift the flour and cornflour into a bowl. Add the egg whites, season with salt and ground black pepper and beat well with a whisk. Add 300 ml cold water and mix into a smooth batter.
2.
Heat the oil in a pot or a deep-fryer to around 170°C (340°F).
3.
Coat the vegetables and prawns in the batter and fry in hot oil for 3-4 minutes until golden brown. Coat the herbs and fry for 1-2 minutes. Pat dry with kitchen paper and serve with soy sauce as a dip.
